Description
This tart on a thin crispy batter, more like a pizza - one of the most delicious French cuisine. The Alsatian dialect it is known as "flakus&am p;quot; (flammekueche), the Germans call it "flammkuchen& amp;quot; (flammkuchen), and the French "flammkuchen" (tarte flambée), but the translation sounds the same everywhere - "flaming pie" - a pie that is cooked in a wood-burning oven on an open fire
Ingredients
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Flour
125 g
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Olive oil
25 g
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Salt
0.25 tsp
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Water
60 ml
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Sour cream
45 g
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Cheese curd
45 g
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Onion
1 piece
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Wine white semi-dry
50 ml
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Bacon
80 g
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Butter
20 g
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Black pepper
Cooking
Sift flour, add salt, pour in the olive oil and stir
Gradually adding warm water, knead the dough. Put the dough in a bag and remove in the cold for an hour. The dough is very plastic and does not stick to hands
Meanwhile, prepare the filling. Onion cut into thin rings, melt in a saucepan the butter and fry the onions on low heat. Watch that the onions do not roumanille, he should just become soft
When the onion becomes transparent, add white wine and stir until it evaporates. Remove pan from heat
Finely chop the bacon or bacon
Roll the dough as thin as possible into an oval pellet. Traditionally, the form of this tart rectangular or oval. The dough is best rolled on parchment, and then transfer it to a baking sheet. Bend the sides inward and flatten the prongs of the fork, this technique will not allow the stuffing to escape
50/50 mix sour cream with cottage cheese and to apply to the base Tarta
Distribute cheese fried onions and then top the bacon. Pepper. Salt is not necessary because the bacon is quite salty. Bake at 250C for 15 minutes.
В классическом эльзасском рецепте перед отправкой в печь пирог рекомендуется слегка приправить тертым мускатным орехом.
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